Pumpkin Toffee Cheesecake
Indulge in the ultimate fall dessert with this rich and creamy Pumpkin Toffee Cheesecake, a perfect fusion of velvety pumpkin spice flavors and irresistible toffee crunch. Featuring a buttery graham cracker crust, this show-stopping cheesecake is made with silky cream cheese, real pumpkin puree, and a hint of warm spices like pumpkin pie spice, all folded together with sweet toffee bits for a delightful texture. Baked gently in a water bath to ensure a crack-free top, it’s then chilled to perfection, making every slice smooth and luscious. Serve it up with a dollop of whipped cream and extra toffee bits for garnish, and you've got an autumn-inspired treat that’s as beautiful as it is delicious. Whether it's for a holiday gathering or a cozy night in, this pumpkin toffee cheesecake is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 4 eggs
- 1 cup store-bought toffee bits
- 1 cup whipped cream (optional for garnish)
- 0.25 cup additional toffee bits (optional for garnish)
Instructions
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside of the pan with foil to prevent water from seeping in during baking.
In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed cup for an even surface. Set aside.
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the light brown sugar, 1 cup granulated sugar, and flour to the cream cheese. Beat until fully combined and no lumps remain.
Mix in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract until well incorporated.
Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix.
Fold in the toffee bits gently with a spatula.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan inside a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. This helps prevent the cheesecake from cracking.
Carefully transfer the roasting pan with the cheesecake to the oven. Bake for 70-75 minutes, or until the edges are set, but the center still has a slight jiggle.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and foil wrapping. Let it cool completely to room temperature on a wire rack, then refrigerate for at least 6 hours or overnight for best results.
Before serving, garnish the top with whipped cream and additional toffee bits, if desired.
Release the cheesecake from the springform pan, slice, and serve cold. Enjoy!
Nutrition Facts
Calories |
9077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.2 g | 721% | |
| Saturated Fat | 337.1 g | 1686% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 2140 mg | 713% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 926.6 g | 337% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 724.2 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1798 mg | 138% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
